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Type of Sugar and Crystallization Mass
Problem Scenario
Will using a certain type of sugar affect the growth of crystals in rock candy?Broad Question
Does it matter what type of sugar is used to make rock candy (crystallized sugar)?
Specific Question
Does the type of sugar used to make rock candy affect the crystalization mass?Hypothesis
The rock candy made from fructose will have the largest mass of crystals.Graph of Hypothesis
Variables
Independent Variable:
The type of sugars used to make rock candy:Sucrose, Fructose
Dependent Variable:
The mass of rock candy.Variables That Need To Be Controlled:
String length, volume of liquid, container size, time, temperatureVocabulary List That Needs Explanation :
Amorphous solid, crystalline solid, molecule, saturated and seed crystal.General Plan
Make rock candy using two types of sugar: sucrose and fructose. Prepare seeded strings of both sucrose and fructose. Measure masses of all seeded, weighted strings on chopsticks. Make sugar-water solutions and distribute evenly between four jars each. Observe each jar of solutions daily. Record observations. Last day of experiment, measure the mass of each weighted string and chopstick. Calculate net growth (Day 17 mass- Day 1 mass = total mass gain).
Potential Problems And Solutions
The room temperature could decrease or increase unexpectedly. In order to keep temperature consistent, the experiment containers should be kept in a room without drafts or varying temperatures.Safety Or Environmental Concerns
Safety concerns: Boiling water and sugar mixture. Precautions: use of pot holders, wooden spoon, appropriate measuring equipment, pot with handles.Environmental concerns: Room conditions - drafts or varying temperatures.
Experimental Design
Comparative StudyNumber Of Comparison Categories:
2 Comparison CategoriesThis experiment will compare the rate of growth of sugar crystals using 2 different types of sugar solutions.
Number of Comparison Samples:
4 of each type of sugar: Sucrose and Fructose.Number Of Observation In Each Sample:
1 per day x 17 days
When data will be collected
fourth week of FebruaryWhere will data be collected?:
At school in Mrs. Allan's classroom B37Resources and Budget Table
Detailed Procedure
Step 1: Cut eight pieces of string, each should be an inch longer than the height of the glass jar being used.Step 2: Seed each piece of string by soaking each in warm water for 5 minutes, then squeeze out the excess water.
Step 3: Roll four of the presoaked strings in sucrose and the other four in fructose, coating them with sugar.
Step 4: Weight the strings, using a heavy bead or other object to weigh down string.
Step 5: Attach each weighted, seeded string to a labeled skewer or chopstick (S1-S4= Sucrose; F1-F4= Fructose).
Step 6: Calculate the mass of each weighted string and document each string’s starting mass.
Step 7: Boil enough water to fill all 8 jars to preheat containers. This will help prevent a dramatic change in temperatures which may cause crystal formation along the glass, disrupting rock candy formations. Let the jars filled with hot water sit while making sugar-water solution.
Step 8: Set up 2 handled pots and boil 600 ml of water in each pot on stove top. Turn the element temperatures down to low.
Step 9: Put 1200 ml of fructose in one of the pots of boiling water.
Step 10: Put 1200 ml of sucrose in the other pot of boiling water.
Step 11: Stir mixtures with a wooden spoon (one for each mixture) until all the sugar has dissolved.
Step 12: Turn the heat back up and wait until the sugar-water solutions returns to a rolling boil. Keep stirring to maintain consistent temperature throughout the solutions.
Step 13: Remove the boiling sugar-water solution from the stove.
Step 14: Continue to add sugar 1 tablespoon (15 ml) at a time, stirring thoroughly after each added spoonful to ensure sugar is completely dissolved before adding more sugar. Sugar that is not dissolved will settle at the bottom of the pan.
Step 15: Keep adding sugar until no more sugar will dissolve in the solution. Keep stirring to help dissolve the last of the sugar on the bottom. If there is still undissolved sugar after 2 minutes stirring, return pot to stove and heat just until boiling, then remove from element. This should help dissolve the last of the sugar,
Step 16: After the last bit of sugar has dissolved, allow the sugar-water solution to cool for 5 minutes.
Step 17: Empty the hot water from the preheated glass jars.
Step 18: Pour the solutions into the preheated glass jars, dividing the solutions equally among the 8 jars (4 jars of sucrose-solution, 4 jars of fructose solution). Caution: Be extremely careful when pouring the hot solutions into the jars, as it will burn skin.
Step 19: Using pot holders, move the jars of sugar-water solution to a place where they can be left undisturbed for period of experimentation (17 days in this case). Place all jars in the same location to ensure temperature remains constant for all samples. Large fluctuations in temperature can interfere with the crystallization process, so make sure the jars are not in direct sunlight, or are near heating or cooling vents.
Step 20: Gently lower the weighted strings into the jars of solutions, one string per jar.
Step 21: Loosely cover the jars with paper towel to prevent dust or debris from entering, which will still allow for evaporation to occur.
Step 21: Make daily observations of the sugar-water solution.
Step 22: If crystallization on the glass jar occurs, carefully remove string apparatuses, gently using a knife or spoon to break the hardened solution from the top of the jar, as needed. To ensure the least amount of liquid loss, hold the string over the solution to drip for a few minutes each. Place string apparatuses on separate plates while jars of solution s are drained through a very fine strainer into awaiting container. Wash each jar (removing the sugar crystals clinging to the glass) and return solutions to jar. Return each string apparatus to the same solution from which it had been removed.
Step 23: Measure the mass of each string apparatus. Calculate the net gain (current mass - original mass = net gain/ total mass) for each.
Step 24: Compare crystallization masses (and averages) for each type of sugar used.
Diagram
Photo
Time Line
Day 1 preparing experiment, set up sugar crystal growing.Day 17 mass each of the 8 strings to determine total crystallization gain.
Data Table
Sucrose
1
Sucrose
2
Sucrose
3
Sucrose
4
3/14/13
Total Mass Gain: 4.5 g
Looked to be the largest until a large crystal broke off prior to massing, then looked like the 3rd largest. Mass results showed least gain of the four sucrose strings.
Total Mass Gain: 7.5 g
Looked to be the 1st largest and resulting mass confirmed this one had the greatest gain of the four sucrose strings.
Total Mass Gain: 5.9 g
Looked to be the 4th largest – but mass results showed this one was 3rd for the four sucrose strings.
Total Mass Gain: 6.1 g
Looked to be the 2nd largest – and mass gain showed this one was the 2nd largest gain for the four sucrose strings.
3/20/13
Total Mass Gain: 9.4 g
Least Sucrose Gain
Total Mass Gain: 13.8 g
Greatest Sucrose Gain
Total Mass Gain: 10.9 g
2nd Least Sucrose Gain
Total Mass Gain: 12.1 g
2nd Greatest Sucrose Gain
Average Sucrose Crystallization Gain = 11.55 g
Fructose
1
Fructose
2
Fructose
3
Fructose
4
3/4/13
Thick liquid
Thick liquid
Thick liquid
Thick liquid
3/5/13
On string and weight
On string and weight
On string and weight
On string and weight
3/6/13
On string and weight
On string and weight
On string and weight
On string and weight
3/7/13
On string and weight
On string and weight
On string and weight
On string and weight
3/8/13
On string and weight
On string and weight
On string and weight
On string and weight
3/9/13
On string and weight
On string and weight
On string and weight
On string and weight
3/10/13
On string and weight
On string and weight
On string and weight
On string and weight
3/11/13
On string and weight
On string and weight
On string and weight
On string and weight
3/12/13
On string and weight
On string and weight
On string and weight
On string and weight
3/13/13
On string and weight
On string and weight
On string and weight
On string and weight
3/14/13
On string and weight
On string and weight
On string and weight
On string and weight
3/15/13
Total Mass Gained: 0.8 g
Total Mass Gained: 1.05 g
Total Mass Gained: 0.4 g
Total Mass Gained: 1.3 g
3/13/20
Total Mass Gained: 0.8 g
No mass gained in 5 days.
Least Fructose Gain
Total Mass Gained: 1.05 g
No mass gained in 5 days.
Greatest Fructose Gain
Total Mass Gained: 0.4 g
No mass gained in 5 days.
2nd Greatest Fructose Gain
Total Mass Gained: 1.3 g
No mass gained in 5 days.
2nd Least Fructose Gain
Average Fructose Crystallization Gain = 0.8875 g
Data Analysis
Sucrose is better for making rock candy because it crystallized the sugar much better than the fructose did. By Day 17, the total mass greatest gain for sucrose was 13.8 g, whereas the total mass greatest fructose gain was 1.3 g. The Average Sucrose Crystallization Gain = 11.55 g and the Average Fructose Crystallization Gain = 0.8875 g.All Raw Data
Graphs
Photos
Results
The sucrose solution began to crystallize on the string by the second day, gaining an average net mass gain of 11.55 g by the 17th day. The fructose solution did not begin to crystallize during the experiment time frame. It formed a thick gel-like liquid (syrup). The average net mass gain for the fructose solution strings was 0.8875 g.Conclusion
My hypothesis was that the rock candy made from fructose will have the largest mass of crystals. This was incorrect. Sucrose made much larger rock candy than fructose. Sucrose solution resulted in far greater mass of sugar crystals than the fructose solution did. The fructose solution only resulted in a thick syrup.Discussion
Benefit to Community and/or Science
People might want to know which sugar type is best to use to make the largest crystals.Background Research
There are numerous types of sugar, although most people might first think of basic table sugar, the white crystals used in most homes and in much cooking. This sugar is called sucrose and comes from sugar beets or sugarcane. Sucrose appears in other plants, too, along with glucose and fructose. It's actually in every plant since sugar and oxygen are products of photosynthesis. But unlike sugar beets and sugarcane, other plants don't produce sucrose in sufficient quantities for harvesting.Other types of sugar include:"How Sugar Works." HowStuffWorks. N.p., n.d. Web. 11 Feb. 2013.
Crystals form when certain liquids or gases are cooled until they solidify. As the substance begins to solidify, some of the particles join into unit cells, usually on the surface of another solid. Other unit cells tend to form around existing ones, so that as the substance solidifies the crystals that first form tend to grow. A typical example of crystal growth is the formation of rock candy (lumps of crystallized sugar) around a string suspended in a cooling solution of sugar and water.
"Crystal." HowStuffWorks. N.p., n.d. Web. 11 Feb. 2013.
Table Sugar
This crystalline, odorless white powder called sucrose (C12H22O11) is well-loved by many people because of the sweet taste. Sucrose is a disaccharide, a combination of fructose and glucose.
The table sugar is a significant element in the production of desserts and confectionery. In comparison to other types of sugar, sucrose is definitely sweet and this is because of the fructose component. Many cooks or chefs use sucrose as a sweetener. It can also be used in the production of preservatives but the right concentrations must be achieved for best results. Many other foods use sucrose like cakes, pies, candies, cookies, biscuits, and ice creams. Most of today’s junk foods also contain sucrose.
The glycemic index of sucrose is around 64, which means that it is moderately high.
"Sucrose, the Common Table Sugar." Healthy Nutrition and Diets. N.p., n.d. Web. 11 Feb. 2013.
References
"Sucrose, the Common Table Sugar." Healthy Nutrition and Diets. N.p., n.d. Web. 11 Feb. 2013."How Sugar Works." HowStuffWorks. N.p., n.d. Web. 11 Feb. 2013.
"How To Grow Sugar Crystals - Make Your Own Rock Candy." About.com Chemistry. N.p., n.d. Web. 28 Mar. 2013.
Abstract